云南特色豆类中原花青素的提取工艺优化及含量测定

Optimization of Proanthocyanidin Extraction Technology from Three Characteristic Beans in Yunnan

为云南特色豆类资源的深度开发利用提供科学依据,以乙醇为提取剂,采用超声辅助提取法提取云南3种特色豆类的原花青素,研究提取剂浓度、提取时间和料液比等因素对提取效果的影响,并采用香草醛-盐酸法测定原花青素的含量。结果表明:原花青素最佳提取条件为乙醇体积分数60%,提取时间20min,料液比为1∶10。该工艺条件下紫花腰子豆、保山透心绿蚕豆和剑川荷包豆提取的原花青素平均含量分别为2.646mg/g、2.559mg/g和0.896mg/g。

The ultrasonic assisted extraction method was used to extract proanthocyanidin from three characteristic beans by taking ethanol as an extracting agent to study the effect of extraction agent’s concentration,extraction time and solid liquid ratio on extraction of proanthocyanidin from three characteristic beans and the proanthocyanidin content of three characteristic beans was determined by the vanillin HCl method to provide the scientific basis for deep development and utilization of characteristic bean resources in Yunnan.Results:The optimal extraction conditions of proanthocyanidin include60%ethanol volume fraction,20min extraction time and solid liquid ratio=1∶10.The average proanthocyanidin content of kidney bean,broad bean and runner bean is2.646mg/g,2.559mg/g and0.896mg/g under the optimal extraction conditions respectively.